Agurkesalat
Agurkesalat is as Danish as a salad can be: just cucumber, vinegar and sugar. It's served on open sandwiches and beside crisp roast pork and meatballs.
A thin, sweet-sour Danish cucumber salad with vinegar and parsley. The classic side for frikadeller and fried pork.
Ingredients
Method
Toss the cucumber slices with the salt and leave for 30 minutes, then squeeze out the liquid.
Mix the vinegar, water, sugar and pepper until the sugar dissolves.
Pour over the cucumber and add the herbs.
Chill for at least 1 hour. Serve with frikadeller, stegt flæsk or on smørrebrød.
Squeeze the cucumber really well to keep the salad crisp and the dressing concentrated.
Couldn't load comments right now — please refresh.
Leave a Comment
Your email address will not be published. Required fields are marked *
Serve with
Dishes that go well with Agurkesalat
You may also like
More recipes you might enjoy
